Photo courtesy Budget Bytes.

Who says enchiladas need meat? With Randall Great Northern Beans, you can have a delicious, vegetarian-friendly enchilada with plenty of protein and fiber. 

Spinach and Bean Enchiladas with Pepper Jack Sauce (From



12 6-inch corn tortillas

4 oz. pepper jack cheese

1/2 lb. frozen chopped spinach

2 cups Randall Great Northern Beans

1/4 tsp garlic powder

1/2 tsp cumin

1/4 tsp salt 

Freshly cracked pepper 

Handful fresh chopped cilantro for garnish (optional) 

Pepper Jack Sauce

1 Tbsp butter

1 clove garlic, minced

4 oz. cream cheese

3/4 cup whole milk 

1/4 tsp salt 

4 oz. pepper jack cheese 



Toast the tortillas on each side in a dry skillet over medium-low heat until they are slightly stiff and have browned just a bit on the edges. Stack them on a plate until ready to use. Toasting the tortillas brings out their flavor and helps prevent them from cracking. Grate 8 oz. pepper jack cheese. Use half for the enchilada filling and half for the sauce.

Thaw the frozen spinach. Squeeze as much moisture out of the thawed spinach as possible. Place the spinach in a large bowl. Drain the jar of Randall Great Northern Beans, then add them to the bowl with the spinach. Also add 4oz. of the shredded cheese, garlic powder, cumin, salt, and a little freshly cracked pepper. Stir until the mixture is evenly combined.

Preheat your oven to 350ºF. Begin preparing the pepper jack sauce by adding the butter and minced garlic to a small sauce pot. Sauté the garlic in the butter for one minute over medium heat. Add the milk and cream cheese to the pot. Stir and heat until the cream cheese has fully melted into the milk and the mixture has thickened slightly. Season with salt. Begin adding the remaining shredded pepper jack, a handful at a time, and stirring it in until fully melted before adding more. Once all the cheese has been melted into the sauce, turn the heat off and allow it to cool slightly.

Coat the inside of a 9×13 casserole dish with non-stick spray. Fill each toasted tortilla with the spinach and white bean mixture and roll it closed. Line up the filled tortillas in the casserole dish, seam sides facing down. 

Once the tortillas are filled and in the casserole dish, pour the pepper jack sauce over top. Bake the enchiladas in your preheated oven for 35-40 minutes, or until the edges of the tortillas are brown and the pepper jack sauce is thick and browned on the edges. Sprinkle chopped cilantro over top, if desired.


  1. Time to make: 1 hour and 5 minutes
  2. Swap green onions in place of the cilantro if you prefer. 
  3. Top with avocados for extra creamy flavor and then sour cream.